Save to your scrapbook
Rocket, asparagus & hazelnut salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
100g Waitrose Love Life Hazelnuts (unblanched)
2 x 230g packs Waitrose Asparagus, trimmed
4 tbsp walnut oil
90g pack Waitrose
3 tbsp pumpkin seeds
1 tsp white wine vinegar
½ tsp Dijon mustard
1 tsp caster sugar
1. Toast the hazelnuts in a dry frying pan then remove and roughly chop. Cut each asparagus spear into three. Heat 1 tbsp of the walnut oil in the frying pan and gently fry the asparagus for 5–6 minutes, until just tender.
2. Combine the rocket, asparagus, hazelnuts and pumpkin seeds in a salad bowl.
3. Whisk the remaining oil with the vinegar, mustard, sugar and a little seasoning and spoon over the salad to serve.
Typical values per serving:
This recipe was first published in Wed Mar 29 12:58:00 BST 2017.